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COLLEGE BULLETIN 

NUMBER 66 APRIL 15, 1918 



The Home Preservation 
of Fruits and Vegetables 



BY 

LILLIAN PEEK 

LECTURER AND DEMONSTRATOR 



department of extension 
College of Industrial Arts 

DENTON, TEXAS 



EXTENSION BULLETINS 

(May be obtained by addressing Irene M. Davidson, 
Secretary of Extension, College of Industrial Arts, Denton, 
Texas.) 

No. 58 — An Open Letter to Housekeepers. 

How to Buy, Use, and Care For the Family Wardrobe. 

First Aid Notes. 

The Demonstration Cottage; Its Plan and Method of 
Education. 

No. 59 — War Breads and Bread Crumb Recipes. 

Music Extension Service. 

No. 61 — A Course of Study for Homemakers. 

No. 62 — Suggested Clothing for the High School Girl. 

No. 65 — Menus and Recipes for 1918. 



NUMBER 66 



COLLEGE BULLETIN 



APRIL 15, 1918 



Issued semi-monthly by the College of Industrial Arts, Denton, Texas. 

Entered December 17, 1917, Denton, Texas, as second-class 

matter, under Act of Congress, August 24, 1912. 






> 



THE HOME PRESERVATION OF FRUITS 
AND VEGETABLES 

FOREWORD 

"The Home Preservation of Fruits and Vegetables," 
Bulletin No. 66, by Lillian Peek, is a complete revision of 
part two, Bulletin 55, "The Home Preservation of Fruits and 
Vegetables" by Peek and Washington of the Department 
of Extension, College of Industrial Arts. The revision was 
considered desirable because of more exhaustive experi- 
mentation in preserving and canning, especially the latter, 
in tnis section of the South, the experimentation resulting 
in a more workable knowledge of the causes of poor success 
and failure in the various methods of canning and preserva- 
tion in Texas. The policy of the Department of Extension of 
the College of Industrial Arts — of making suggestions and 
directions as practical and easily understood as possible — 
has been followed in the working up of Bulletin 66, and 
technical or school terms and usages have been eliminated 
as far as possible. 



THE HOME PRESERVATION OF FRUITS 
AND VEGETABLES 

PRINCIPLES INVOLVED IN CANNING 

The fundamental principle in preserving a food pro- 
duct is the administration of heat in due degree and for 
sufficient time to effect sterilization, then the maintenance 
of this sterile condition in hermetically sealed cantainers. 
An object is said to be sterile when it has been freed from 
all living organisms. 

There are three types of organisms which effect spoil- 
age in foods; these organisms are known as yeasts, molds 
and bacteria. Yeasts thrive on sugary foods ; molds thrive 
on sugary and acid foods such as tomatoes and fruits ; bac- 
teria thrive on protein (nitrogeneous) foods, milk, meat, 
eggs, fish and vegetables, not acid in nature. 

The yeasts are so easily killed that we do not of neces- 
sity give them especial attention. Molds are easily killed 
by the boiling temperature of water and only a few minutes 
time. Bacteria are killed by the boiling temperature of 
water if this temperature is kept up for sufficient time, but 
the dormant bacteria (spores) are not killed by the boiling 
temperature of water. It is therefore necessary to raise 
the temperature of foods susceptible to spore-bearing bac- 
teria to a temperature higher than 212 degrees Fahrenheit, 
(the boiling temperature of water) ; or cook them a pro- 
longed period of time; or cook them intermittently, as ex- 
plained below. 

METHODS OF CANNING 

Steam Pressure Method (temperature above 212 de- 
crees Fahrenheit. Temperature above the boiling point of 
water is accomplished by the use of a steam pressure 
canner — a temperature of 240 degrees Fahrenheit (ten 
pounds pressure) being the temperature generally used. 
The time of processing or cooking to sterilize the food by 
this method differs according to the product being canned. 

Another less rapid method is the intermittent process. 
This is based on the fact that spores develop into bacteria 

-* ■ Of •• 



PRINCIPLES INVOLVED IN CANNING 3 

within a few hours after cooling the vegetables. Pint jars 
are cooked for one hour the first day — allowing the jars to 
cool and spores to develop into bacteria; they are cooked 
for one hour the second day to destroy the bacteria thus 
developed. The third day's cooking being used as a safe- 
guard against any spores which might have been present 
on the second day and not reached by the boiling tempera- 
ture of water. 

If canning is done in very warm weather it is best not 
to wait the full 24 hours between periods of cooking but to 
wait only about 12 hours instead (some cook three times al- 
lowing a lapse of only eight hours between periods). 

A method ivhich is successful in some seasons (due to 
the low resistance of the forms of bacteria present that 
season) is the prolonged or one-period method of cooking — 
this means cooking the vegetable from three to six hours con- 
tinuously. This method i£ not to be recommended as highly 
as the methods give above. The best jars and rubbers are 
necessary to the keeping of vegetables after sterilization has 
been effected. If air laden with organisms is allowed to enter 
the jar the food becomes contaminated and will surely spoil. 
If the tops for jars are made of such substance as is affected 
by the heat or acid of foods they should not be used. Spring 
top jars are recommended most highly from a sanitary and 
economical standpoint; although the initial cost is greater, 
the return is greater. 

GOOD RUBBERS NECESSARY 

Without good rubbers successful canning in glass can- 
not be accomplished. Good rubbers will stretch and return 
promptly to place without changing the inside diameter. 
They should be reasonably firm and able to stand bending 
and even folding and pinching together without breaking 
or cracking. Good rubbers should withstand the heat neces- 
sary for preserving fruit and vegetables either in boiling 
water or in steam under pressure. Test your rubbers care- 
fully. 

SUGGESTIONS 

The first essential for successful canning regardless of 
process used is absolute cleanliness in surroundings and in 
all utensils used in canning. Tables should be well cleaned 
and well rubbed over with a moist clean paper or cloth as 

r ti « r 



4 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

often as the table becomes dry or the least bit dusty. A 
table covered with white oil-cloth is very acceptable. Proper 
means for disposal of waste must be provided, as decaying 
waste not only draws flies but becomes the home of teeming' 
millions of bacteria which send out spores and contaminate 
the fruits and vegetables under preparation and render the 
process of sterilization more difficult. 

STEPS USED IN CANNING 

1 — Selct fresh products. 

2 — Grade or sort according to size. 

3 — Prepare for canning (wash, trim, etc.) 

4 — Blanch (scald) and cold dip (plunge in cold 

water) . 

5 — Pack carefully in jars or tins. 

6 — Fill with boiling liquid (water or juice.) 

(If vegetables add 1 teaspoon of salt to 1 quart of 
liquid.) 

7 — Adjust new rubber if glass (solder on top if tin.) 

8 — Clamp down cover. 

9 — Sterilize in boiling water or steam pressure canner, 

10 — Remove from sterilizer. 

11 — Tighen covers. 

12 — Set aside to cool. 

13 — Test jars for leakage by tilting jars. 

14 — Store when cold in a cool dark place. 



RECIPES FOR CANNING VEGETABLES 

GENERAL STATEMENT 

The time given in the following recipes is for pint jars 
and in using larger jars the time of cookng should be in- 
creased in proportion to the size of the jar. Remember that 
rapid cooling of jars contributes greatly to the keeping of 
the product (avoid drafts at first). If jars could be placed 
in refrigerator over night the keeping of the product can 
better be insured. The jars should be stored in a cool dark 
place. Jars should be labeled immediately after the last 
cooling. 



RECIPES FOR CANNING VEGETABLES 5 

CANNED STRING BEANS 
To prepare beans for canning, wash freshly picked 
beans thoroughly, remove strings and break in desired 
lengths. Avoid using old beans or any with blemishes as 
this frequently causes cans to spoil. Tie the beans in a 
cheese cloth bag and blanch from five to eight minutes in 
boiling water. Remove and plunge in cold water. Pack 
in glass jars up to the neck; fill to overflowing with hot 
water and add one-half teaspoon of salt to one pint jar. 
Place rubbers and tops on jars but do not clamp top down. 

Place jars on a false bottom in a kettle, wash boiler, or con- 
tainer in which cans are to be cooked. Fill boiler with hot 
water until it reaches two inches over the jars. 

To cook by intermittent method — bring the water to 
the boiling point and cook one hour. Remove jars, with 
tongs and clamp tops on. The second day the tops are 
loosened and the process of cooking the beans is similar to 
the first day. The third day the clamp is loosened, and the 
beans allowed to cook for an hour after the boiling begins, 
aftre which time remove the jars, and clamp the tops on 
tight. Examine tops to see that the jars do not leak; cool 
the jars as quickly as convenient, label and place in a dark, 
cool place. 

To cook beans by prolonged or one-period method — pre- 
pare jars as above. Cook three to four hours under water, 
clamp tops on tight. Remove and examine for leakage. 

Steam pressure method — Fill jars as for other methods, 
place lids on loosely and cook at ten pounds pressure for 
from thirty to forty minutes. If the spring is brought al- 
most down and a small splinter or match stem is used under 
it as the only means of preventing its sealing, less water will 
be lost in the cooking and the product is more attractive. 
Slow cooling of the canner also prevents the escape of the 
water. Let pressure fall to zero before opening canner. 

Note — If larger jars are used increase time of cooking 
in proportion to size of jars. 

OKRA 

Use fresh, young and tender pods of okra, canning them 
the same day they are picked. 

To prepare okra, cut off hard stems. Scrub outside with 
brush. Blanch six to eight minutes. Follow the above 
methods and time used for canning beans, the intermittent 



6 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

and steam pressure being- preferable. (Okra is very satis- 
factory dried.) 

ASPARAGUS 

It is of the greatest importance that asparagus for can- 
ning be fresh and tender. Select tips of uniform size and 
wash them. Cut in right length for cans, scrape off tough 
outer skin, and tie in bundles. Blanch by immersing the 
lower ends part way in boiling water for two minutes. Then 
immerse the entire tips for one to two minutes longer. 
Plunge into cold water, then pack neatly, tips up. Fill jars 
with brine (four tablespoons salt to one gallon water) and 
cook intermittently (one hour on each of three successive 
days) exactly as beans or in a steam-pressure canner thirty 
to forty minutes under ten pounds steam, (a temperature 
of 240° F.) 

PEAS 

Peas are more difficult to can than most other vege- 
tables, and great care should be taken to have them very 
fresh and young. They are best gathered in the early 
morning or when cool. Work should be done rapidly, and 
peas should not stand after being shelled. Shell and sort, 
putting peas of the same size and degree of maturity to- 
gether. Be sure not to use hard ripe peas among tender ones. 

Blanching is very important. If well done it prevents 
cloudy liquor, makes the peas tender, and also removes some 
of the gluey substance which coats them. Blanch one to 
four minutes, depending upon the maturity of the peas. 
Put again into cold salt water (one tablespoon salt to one 
quart water) for an instant after blanching. 

Drain and pack to within one-half inch of the top of 
the jar. If too full some of the- peas will burst and make 
the liquor cloudy. Add one teaspoon sugar and one-half 
teaspoon salt to each pint, fill with boiling water, and work 
out bubbles. 

If peas are very small and tender, cook pints at boiling 
temperature for three hours one-period. If medium-sized 
peas are packed, process (cook) intermittently as beans or 
forty minutes under ten pounds steam pressure. 

PEPPERS 

The best sweet peppers for canning are the Spanish 
varieties known as pimientos. The fruit of these peppers 



RECIPES FOR CANNING VEGETABLES 7 

has very thick flesh, tough skin, and is comparatively smooth 
and free from ridges. The bell peppers are not suitable 
varieties for canning. Peppers should be ripe, sound, and 
free from bruises. Sort, using the whole peppers for can- 
ning. Prepare for peeling by placing peppers in a hot oven 
for six to eight minutes, being careful not to allow them to 
become hot enough to discolor. Peel, cut out stem, remove 
seeds, and pack dry in flattened layers. No water or season- 
ing is used in the preparation of these peppers ; the cooking 
brings out a thick liquor which almost covers them in the 
can. Adjust rubbers and tops. Boil pints for thirty minutes. 

CANNED BEETS 

Wash and cut off all except three inches of tops, and 
the root of young tender beets. Cook in boiling water until 
almost tender, plunge in cold water, remove skin, stems and 
roots; pack in jars and cover with water to overflow jar; 
add one-half teaspoon of salt to a pint jar and one teaspoon 
of sugar. Subject pint jars to ten pounds pressure for 
thirty minutes or use intermittent process one hour each day 
on three successive days, or one-period method four hours 
at your own risk. 

CARROTS 

Proceed the same as for beets. 

CANNED CORN 

Corn should be canned while fresh, because it sours 
very quickly, due to bacteria and sugar present. The amount 
of sugar in the sweet varieties diminishes very rapidly after 
the ear is pulled from the stalk. In order to retain the origi- 
nal sweetness and flavor it is necessary to can corn very soon 
after it is pulled, within an hour if possible. Select the ears 
with full grains before they have begun to harden, as this 
is the period of greatest sugar content. Husk them and 
brush the silks off with a stiff brush. Cut off the grains 
with a sharp knife and pack the jar to neck only. Corn 
swells when cooked. Add salt to taste, (usually about a 
teaspoonful to a quart is sufficient) and fill up the jar to the 
top with cold water. Put the rubber ring around the neck 
of the jar and place the glass top on, but do not clamp down. 
It is necessary to have the water well over the top of the jars. 
Put the cover on the boiler and set it on the stove, bring the 



8 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

water to a boil and keep it boiling for one hour. Press 
down the spring at the side of the jar. This prevents out- 
side air from getting in. After twelve hours raise the spring 
at the side of jar. Place jars in boiler and boil one hour. 
Clamp on top as preceding day and allow to cool. Repeat 
this operation after another twelve hours. In removing the 
jars from boiler be careful not to expose them to a draft of 
cold air while they are hot. Cool as quickly as possible with- 
out endangering the jars. Keep in dark dry place. Place a new 
rubber on the jar before cooking the last time if the old one 
is injured. Steam pressure may be used ten pounds for 
fifty minutes, or one-period method four to six hours. 

CONCENTRATED VEGETABLE SOUP 

Any desired mixture of vegetables may be packed for 
home use. A good combination consists of one quart con- 
centrated tomato pulp, one pint corn or tiny lima beans, one 
pint okra, four teaspoons salt and sugar seasoning, one small 
onion chopped, and one-half cup of chopped sweet red pep- 
per. Cook the tomatoes, pepper, and onion, put through a 
sieve to remove seeds, and cook down to about the consist- 
ency of ketchup. Measure, add the corn or beans and okra, 
which have been prepared as for canning, add seasoning, 
and cook all together for ten minutes. Pack and boil quarts 
for two hours continuously at boiling, or for thirty minutes 
under ten pounds steam pressure. 

— Farmers' Bulletin No. 853. 

SOUP MIXTURE 

One pint of tomatoes, one cup of blanched corn or lima 
beans, one cup of okra cut in slices, one slice of onion two 
inches in diameter, one-half teaspoon of salt and one-half 
teaspoon of sugar. Cook mixture until okra and corn are 
almost done, about ten minutes, pack in jars, fill with brine 
of one tablespoon of salt to one quart water, Cook three 
hours continuously, or fifty minutes in the steam pressure 
cooker at ten pounds pressure. Clamp tops on. 

PUMPKINS 

Select pumpkins of even ripeness, wash, cut into slices 
and steam until tender. Remove the pulp from the shell and 
heat it thoroughly in a pan over boiling water (double boil- 



RECIPES FOR CANNING VEGETABLES 9 

er) . The following proportion of ground spices may be add- 
ed to the pumpkin if desired when canning : To each quart 
of steamed strained pumpkin add one-half cupful of brown 
sugar, two teaspoons of cinnamon, one teaspoon of salt, and 
one teaspoon of ginger. Stir the pulp until it is of a smooth, 
even consistency, pack into cans or jars while hot, and cook 
after actual boiling begins one hour for three successive 
periods twelve hours apart. If in cool weather twenty-four 
hours apart, or subject to ten pounds steam pressure for 
sixty-five minutes. 

SQUASH 

Squash is canned by the same method as pumpkin 
omitting the spices. 

SPINACH 

Prepare spinach by picking off all the dead leaves and 
cutting off the roots. Wash spinach thoroughly several 
times using a large tub of water so that dirt and grit will 
sink to the bottom. Drain free from all water. Steam 
spinach over a pan so as to catch juice for filling jars if any 
liquid is needed. The spinach may be packed cut or uncut. 
Standard brands demand that the spinach shall be left un- 
cut. Add one teaspoon of salt to a pint jar. Cook from one 
to two hours (two inches under water) after boiling begins, 
or subject to ten pounds steam pressure thirty-five minutes. 

CANNED TOMATOES 

Select ripe, red, uniform tomatoes and can the same day 
that the vegetable is picked. Scald tomatoes from one to 
one and one-half minutes. Plunge in cold water, cut out the 
core, remove the skin, and remove all green spots or blem- 
ishes. Pack the tomatoes in glass jars, fill to overflowing 
with tomato juice (cook and press juice from small ir- 
regular tomatoes for this purpose) . Place the rubbers and 
lid on, do not clamp down cover. Place the glass jars in a 
basket or rack in a kettle with a false bottom and cover the 
jars with water two inches over the top. Boil twenty min- 
utes after actual boiling begins. Clamp the lids on or screw 
top tight, remove jars and examine for leaks, label and store. 



10 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

CANNED FRUITS 

CANNED DEWBERRIES 

Remove all soft berries, wash and pick carefully and 
pack at once in jars. Put rubbers on jars before cooking. 
Place jars on false bottom in kettle and cook for from fif- 
teen to twenty minutes after actual boiling begins and be- 
fore adding syrup. Remove jars and fill to top with syrup 
made with one part sugar to four parts of water or berry 
juice. Seal immediately. 

CANNED STRAWBERRIES 

Strawberries may be canned by the same method. 

CANNED PEACHES 

Take firm, ripe peaches, place in a wire basket or 
cheese cloth and blanch for thirty seconds in boiling water, 
plunge in cold water. Peel, stone, and pack in jars and 
cover with a syrup made by boiling together one cup of 
sugar and one cup of corn syrup to one and one-half pints 
of water. Cook fifteen minutes at five pounds pressure or 
cook thirty minutes under hot water as described in the 
vegetable recipes. Clamp lids on. (A weaker syrup may be 
used if desired.) 

PEARS 

Select ripe pears which are not too soft. Peel, and 
blanch by immersing in boiling water for a few seconds (15 
to twenty seconds) plunge in cold water, drain and pack 
rapidly. Blanching renders the harder varieties more 
pliable and they pack better and makes them more trans- 
parent in appearance. Small pears may be canned whole. 
In packing whole leave the stems on and leave them up in 
the jar, letting the second row fill the spaces between the 
stems, and so on until the jar is full. When the jars are 
full fill with syrup used in canning peaches. 

Note — A small piece of ginger root or a few slices of 
lemon rind may be cooked in the syrup for pears if desired. 

PLUMS 

Select smooth, ripe plums, but not too soft. Do not 
remove skin but prick each plum in several places that the 



CANNED FRUITS 11 

skin may not burst. Add syrup used for peaches. Cook in 
jars under water fifteen to twenty minutes after boiling be- 
gins. Remove, seal and test for leaks. 

FRUIT JUICES 

The juices of such fruits as grapes, currants, black- 
berries, strawberries, raspberries, elderberries, and cherries 
make a delicious and wholesome drink, and sould be much 
more widely used in the home. The flavor of these juices 
is finer when they are sterilized below the boiling point. 
Select sound ripe fruit, crush, and heat slowly to about 180° 
Fahrenheit (simmering point.) Strain through double thick- 
ness of cheese cloth, and if juices free from sediment are 
wanted, let stand in a cool place for a few hours. Then pour 
off carefully to free from the dregs, which will remain in 
bottom of vessel. The addition of sugar will make flavor 
finer. It may be used in any desired proportion, a fair al- 
lowance being one cup of sugar to one gallon of juice. It is 
more economical to sweeten some fruit juice with the natur- 
al syrup obtained from the same fruit — for example, apple 
and grape. Pour the juice into sterilized bottles (boiled 
twenty minutes) , put sterilzed stoppers in lightly, set bottles 
on rack in water bath, and cook at simmering point for 
thirty minutes. Remove from water bath, put stoppers in 
tightly, and when cool dip top of bottle into melted paraffin 
or sealing wax. A good wax may be made by melting to- 
gether equal parts of rosin and beeswax. 

These homemade fruit juices will be excellent for use 
in gelatin desserts, puddings, sauces, ice cream, sherbet, etc. 
They can be bottled without any sugar and later made into 
jelly. This method for grape jelly insures the getting rid 
of crystals, which are objectionable in jelly. 

UNFERMENTED GRAPE JUICE 

Pick three quarts of grapes from the stems and wash 
thoroughly ; place in a porcelain kettle, add cold water. Boil 
slowly for five minutes and turn grapes into heavy bag. 
Drain and when cool press out all of remaining juice. Add 
desired amount of sugar, heat to boiling point, skim and 
store in fruit jars or bottles. Seal the bottles with corks 
and cover with paraffin or sealing wax. 



12 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

JELLY MAKING SUGGESTIONS 

Some fruits are better suited for jelly making than 
others. The best fruits for making jelly contain both pectin 
and acid. Pectin is absolutely essential and does not exist 
in some fruits, to any great extent, such as peaches, cherries 
and strawberries; yet these fruits contain sufficient acid. 
On the other hand some fruits contain pectin in abundance 
but the acid must be supplied from some outside source. Ex- 
amples of these fruits are pears, quinces and the peel of 
oranges. With the addition of the lacking substance a jelly 
can be made with the color and flavor of any fruit desired. 

TO EXTRACT JUICE 

Wash such fruit as berries, grapes, and currants in 
running water and add one cup of water for each pound of 
fruit. For apples, quinces, peaches, and such hard fruits, 
wash, slice, and add three cups water to each pound of fruit. 
The fruit should be cooked until tender, a small quantity 
of water being added to help extract the juice. The fruit juice 
will flow more freely when heated than when cold, and the 
cooking develops the pectin. As soon as the fruit is tender 
the liquid should be squeezed through a cheese cloth and 
then allowed to drip through a flannel or heavy muslin bag 
to remove all sediment. It is difficult to produce a clear jelly 
from the juice of over-cooked fruit. The juice should now 
be cooled to room temperature at which time it is ready for 
use. The proportion of sugar to juice varies slightly accord- 
ing to the amount of pectin present, from one-half to one 
cup of sugar to one cup of juice. The general proportion of 
three-fourths cup of sugar to one cup of juice is quite reli- 
able. For such fruits as apples, crabapple, currants and 
grapes one cup sugar to one cup of juice may be used. 



MAKING JELLY 

The quantity of juice to be cooked at one time will de- 
pend upon the size of the vessel and the methods of heating 
available. The capacity of the vessel used should be four 
times as great as the volume of juice to be cooked. If the 
attempt is made to cook a large quantity of juice at one time 



MAKING JELLY 13 

over a slow flame, there will be a loss of color and a decrease 
in the yield, partly due to the destruction of the pectin. 

When the proportion of sugar* to juice has been deter- 
mined, measure the fruit juice and place over the fire to 
cook. When the juice begins to boil, add the sugar im- 
mediately and stir until the sugar is dissolved. By adding the 
sugar when the juice begins to boil, more time is given for 
the inversion of the sugar by the acids of the fruit and there 
is less danger of crystallization. 

After the sugar has dissolved, the cooking should be as 
rapid as possible. Finished jelly can be obtained more quick- 
ly by rapid cooking. Long cooking will tend to darken the 
product and destroy the pectin, which will cause the finished 
jelly to be less firm. 

Since no definite temperature can be given for the 
finished jelly, the most convenient means of determining 
when it is finished is to test it with a spoon or paddle. Dip 
a spoon or wooden paddle in the boiling mass. Remove and 
cool by moving it back and forth for a few seconds and then 
allow the jelly to drop from it. As long as there is sirup 
-nresent it will run or drop from the spoon. When the jelly- 
ing point is reached, it will break from the spoon in flakes 
or sheets. When this jelly stage is reached, remove from 
the fire immediately and skim. Skimming at this point 
saves waste. 

After skimming the jelly, pour at once into hot sterilized 
glasses and set aside to cool. 

Cool as rapidly as possible, avoiding dust which will give 
contamination with mold. When the jelly is cold cover it 
with melted paraffin. By running a pointed stick or skewei 
around the edge of the glass while the paraifin is still hot, 
a better seal can be obtained. 

Jelly should be stored in a cool, dark, dry place. If 
jelly is stored for a long period of time, it will deteriorate 
in texture. — Farmers' Bulletin No. 853. 

^Substitute one-fourth corn syrup for sugar in jelly- 
making and one-half in, preserving and canning. 

PREPARATION OF ORANGE PECTIN 

Cut the yellow portion of the peel of five oranges, be- 
ing sure to remove all oil cells, but as little of the white por- 
tion as possible. Then cut off the white portion of the peel 
from the pulp as if peeling apples. For each pound of the 



14 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

peel add one quart of water. Add the juice from lemons, 
mix thoroughly and allow to stand twenty minutes. At the 
end 01 this time add one pint of water, boil for ten minutes 
and allow to stand over night. Next morning boil for ten 
minutes, allow to cool, place in a flannel bag or heavy muslin 
bag, press to remove the juice, then drain juice through a 
clean flannel or muslin jelly bag to clarify. This may be 
placed while hot in sterilized jars, sealed, and kept for later 
use, or used immediately. 

MINT JELLY EXTRACT 

Remove leaves and tender tips from two bunches of 
mint. Pound with a wooden mallet or in a mortar, adding 
gradually one-third cup sugar and one-third cup water. When 
thoroughly macerated steep for six hours. Strain and bottle 
or use in making 

MINT JELLY I 

1 pint concentrated orange Juice of 1 lemon, 

pectin juice, 2 cups sugar. 

Bring the pectin juice to boiling, add sugar and boil 
rapidly until the jellying point is reached. Add two tea- 
spoons of mint extract to each cup of jelly. Strain into 
glasses. 

MINT JELLY II 

3 cups apples, Wz cups water. 

Cook in the usual way for apple jelly. Strain off juice. 
Measure and add three-fourths as much sugar as there is 
juice. Boil until nearly done and add two teaspoons mint ex- 
tract to each cup of juice, or add two drops of oil of pepper- 
mint and a little green coloring (one to two drops.) 

STRAWBERRY AND ORANGE PECTIN JELLY 

Vz pint concentrated orange V2 pound sugar, 

(or apple) pectin, V2 pint strawberry juice. 

Mix orange pectin juice and the strawberry juice, bring 
to a boil, and add sugar. Continue boiling until the jellying 
point is reached. Pour immediately into hot sterilized jelly 
glasses and skim. When cold, pour hot paraffin over the jelly. 

PINEAPPLE AND ORANGE PECTIN JELLY 
Add one pint orange pectin juice to one pint pineapple 



MAKING JELLY 15 

juice which has been boiled for ten minutes, add one pound 
sugar, and continue boiling until the jellying point is reached. 
Pour immediately into hot sterilized jelly glasses and skim. 
When cold, cover with melted paraffin. 

APPLE JELLY 

1 pound apples, 1 quart water. 

Boil apples and water together for three-fourths of an 
hour. There should be about one pint of strained juice. 
Bring this juice to the boiling point and add an equal meas- 
ure of sugar or a little less. Cook as rapidly as possible 
until the jellying point is reached. Remove from the fire, 
skim, pour into hot sterilized glasses and when cold cover 
with melted paraffin. 

BLACKBERRY JELLY 

2 quarts blackberries, 2 cups water. 

If one-fourth of the berries are picked underripe a 
better jelly can be made. Wash the berries by running 
water over them through a sieve. Remove caps, crush and 
add the water and boil fifteen minutes. Press the pulp and 
strain the juice through a flannel or heavy muslin bag. 
Measure three-fourths cup sugar to one cup of juice. Bring 
juice to boiling point and add sugar. Stir until the sugar is 
dissolved. Continue boiling until the jellying point is reached. 
Remove from the fire and skim. Pour into hot sterilized 
glasses ; when cold, seal, label and store. 

GRAPE JELLY 

Remove the grapes from the stems, put over a slow fire 
in an agate or white-lined saucepan, and let simmer very 
gently until the fruit is softened throughout; then pour 
into a bag and drain off all juice possible. Take one cup of 
sugar for each cup of juice; heat the sugar in the oven; 
meanwhile, heat the juice to the boiling point and let boil 
rapidly about five minutes, skimming as needed, add the 
sugar and let boil until a little will form jelly on a cold 
saucer or from the tip of the spoon. Have ready jelly 
glasses which have been filled with hot water. When the 
jelly is done, pour the water from the glasses, fill with jelly 
and remove to a cool place. When cold, cover with paraffin 
and cover and store. 



16 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

PLUM JELLY 

Take the plums before they are wholly ripe, cover 
with boiling- water and let them boil slowly until they are 
thoroughly cooked. Then drain through a jelly bag. Use 
an equal measure of sugar and plum juice and finish like 
other jellies. 



MARMALADES, JAMS, PRESERVES AND 

PICKLES* 

PEACH MARMALADE 

Cook the following ingredients together until thick and 
clear : 

2}4 pounds of peaches cut 1 stick ginger, 

in small pieces, 1 teaspoon of cinnamon bark, 

1 pound of sugar, 1 teaspoon mace, 

6 whole allspice, V2 cup of peach juice. 
1 cracked peach seed, 

Tie the spice in cheese cloth bag. When done pack 
marmalade while hot in sterilized jars and seal at once. 

SWEET PICKLED PEACHES 

One-half peck peaches, two pounds brown sugar, one 
pint vinegar, one ounce stick cinnamon, cloves. Boil sugar, 
vinegar and cinnamon twenty minutes; dip peaches in hot 
water, pare and stick each peach with four cloves. Put into 
syrup and cook until soft. Cook about two quarts of peaches 
at a time. Place peaches in a jar or crock when cooked and 
cover with thick syrup. If vinegar used in this recipe is 
very acid dilute quantity given. 

PLUM PRESERVES 

Prick the plums with a coarse needle. Allow a pound 
of sugar to each pound of fruit, and a cup of water to each 
pound of sugar. Let boil and skim; then add plums, a few 
at a time, and let boil gently about twnty minutes. Re- 

*From one-fourth to one-half the measure of sugar 
may be displaced by the same measure of corn syrups in 
marmalades, jams, preserves, and pickles. Use the minimum 
substitution in the marmalades. 



MARMALADES, JAMS, PRESERVES AND PICKLES 17 

move the fruit to jars with a skimmer and let the syrup 
boil until it gives the test for jelly. Fill jars three-fourths 
full with plums, fill jars with syrup and seal. 

PLUM MARMALADE 

The plums which are used in the making of jelly may 
be removed from the bag before the juice is entirely drained. 
Put plum pulp through a wire strainer, sweeten to taste and 
simmer until the sugar is thoroughly dissolved. Ordinarily 
three-fourths pound of sugar is used to one pound of fruit. 

PEAR CHIPS 

Wipe eight pounds of pears, remove stems, quarter 
and core; then cut in small pieces. Add four pounds of 
sugar and one-fourth pound of ginger, and let stand over 
night. In the morning add four lemons cut in small pieces, 
rejecting seeds, and cook slowly for three hours. Put in 
stone or glass jars and seal. 

GINGERED PEARS 

Use pears not quite ripe, peel, core, and cut into thin 
slices. To eight pounds of pears, allow six pounds sugar, 
one cup of water, and the juice of four lemons. Cut the lemon 
rinds into thin strips and add them. Also add one-eighth 
pound of ginger root cut into pieces. Simmer until thick 
as marmalade. Pack like peach jam. 

SWEET PICKLED PEARS 

Boil two pounds of brown sugar, one pint of vinegar, 
and one ounce of stick cinnamon, about twenty minutes. 
Stick pears with four cloves and put into the syrup and cook 
until soft and transparent. Put in stone jars and seal. 

GRAPE JAM 

Wash the grapes, pick from the stems, press with the 
thumb and forefinger on the grapes, one by one, to separate 
the pulp from the skin. Heat the pulp over the fire until 
it softens and changes color a little, then, with a pestle rub 
the pulp through a puree strainer, leaving the seeds in the 
strainer. To the pulp, add the skins and sugar to equal the 



18 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

weight of the skins and pulp. Mix thoroughly and let cook 
about fifteen minutes. Store in glass jars. 

TOMATO MARMALADE 

4 quarts ripe tomatoes, 1 cup seeded raisins, 
3 cups corn syrup, 6 lemons. 

5 cups sugar, 

Put sliced tomatoes, seeded raisins, syrup and sugar in 
preserving kettle and let stand over night. Cut lemons in 
very thin slices and simmer in clear water until very tender. 
Add to other ingredients and boil until thick. Pack in hot 
sterilized jars and seal, label and store. 

SWEET ORANGE OR GRAPEFRUIT MARMALADE 

Wash the fruit, weigh the peel and discard one-fourth 
of it, and note the weight of edible portion plus remaining 
peel. Place peel in water, boil for five minutes, and pour off 
water. Again cover peel with boiling water and allow to 
simmer over the fire until tender. Pour off water and add 
cold water to harden the peel. Then cut into as thin slices 
as possible. Place edible part of the orange or grapefruit 
in a kettle with twice the amount of water as of fruit and boil 
until the pulp has disintegrated. Strain through a muslin 
or cheesecloth bag, and for each pound of the edible portion 
and shredded peel add one and one-half pounds sugar. Boil 
until the jellying point is reached. 

— Farmers' Bulletin No. 853. 

SOUR ORANGE MARMALADE 

1 pound peeled sour oranges, 1 pound sugar. 

2 pounds water, 

Preparation of the peel : Wash fruit, remove peel ; dis- 
card one-fourth of the peel, using the portion free from blem- 
ish. Cut this peel into as thin slices as possible, place in a 
kettle with four times its weight of water, boil for ten min- 
utes, and drain free from water. Repeat this process three 
times. 

Preparation of the juice: After the peel has been re- 
moved, weigh the fruit, cut into small pieces, place in a 
kettle, and for each pound of orange add two pounds water. 
Boil until it thoroughly disintegrates. Pour into a flannel 
jelly bag and press until no more juice can be obtained. 



MARMALADES, JAMS, PRESERVES AND PICKLES 19 

Again drain juice through a clean flannel jelly bag without 
pressing. 

Pour this juice into a kettle, add the peel, bring to a 
boil, add one and one-half pounds sugar for each pound of 
fruit, and continue the boiling until the jelly stage is reached, 
which is indicated by the flaking or sheeting from the spoon. 

— Farmers* Bulletin No. 853. 

ORANGE MARMALADE, LONG PROCESS 

1 dozen oranges, V2 dozen lemons. 

8 quarts water, 

Slice fruit with a sharp knife; cover with water and 
let stand twenty-four hours. Boil fifteen minutes, and 
let stand another twenty-four hours. To every pint of the 
mixture, add one pint sugar, boil from twenty to thirty 
minutes, and put in jars. 

CUMQUAT ORANGE PRESERVE 

Cut oranges without peeling into halves or quarters, and 
take out seeds. 

Weigh oranges: % pound sugar and 

To 1 pound orange take V2 pound water. 

Let fruit simmer in water until tender, but not broken. 
Skim out. To liquid which has evaporated, add enough to 
make up for evaporation: add sugar and juice of one lemon 
for each pound fruit. When sugar is melted let boil six min- 
utes, skim, add cumquats and simmer until transparent. If 
syrup is thin reduce it by boiling. Syrup should be of same 
consistency as in jars of preserved ginger. 

APPLE BUTTER 

Sweet apples are usually used, though some prefer 
Tialf sweet and half sour. 

Pare, core and slice apples, cover with boiled cider and 
simmer gently fifteen minutes, stirring often. Place in top 
of double boiler and cook for several hours. When apples 
begin to break sweeten to taste. To eat with meats should 
be rather sour. 

GRAPE BUTTER 

4 pounds grapes, 2 teaspoons each of cloves, 

4 pounds sugar, nutmeg, cinnamon, allspice. 

3 cups vinegar, 

Cook all together until thick; press through sieve, fill 

glasses. Seal. 



20 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

GRAPE CATSUP 

3 quarts of grapes, washed, 2 teaspoons whole allspice, 

cooked, and sifted, 2 teaspoons stick cinnamon, 

2 pounds of brown sugar, Vz teaspoon cayenne pepper, 

1 pint of vinegar, 1 teaspoon salt. 

2 teaspoons whole cloves, 

Tie spices in cloth. Cook all ingredients together until 
very thick. Pack while hot and seal at once. 

PINEAPPLE PRESERVES 

Pare pineapple, carefully remove eyes, shred or slice and 
cut in cubes. Weigh; use half weight of sugar. Stir and 
heat gradually to boiling. Simmer ten minutes. Place in 
jars. Seal. 

WATERMELON PRESERVES 

Cut one pound watermelon rind into inch squares. Allow 

to stand overnight in clear water. Drain and cover with about 

30° syrup (two cups sugar to one quart water). Boil for 

twenty-five minutes. Let stand overnight immersed in syrup 

Next morning add juice of one-half lemon and three slices 

of lemon additional for each pound. Cook until transparent 

(about one hour) . Let stand until cold. Pack, add the syrup, 

garnishing with slices of lemon. Place top on jar and cook 
three minutes. 

GINGERED WATERMELON RIND 

To each pound of rind cut into one inch squares, add two 
quarts of water and one ounce slacked lime. Let stand in 
lime water overnight. Next morning drain and let stand 
one to two hours in fresh cold water. Drain well and boil 
rapidly in strong ginger tea (one ounce ginger to one quart 
water) for fifteen minutes. Drain, put into a 30° syrup 
made by using one pint strained ginger tea with one quart 
water and one and one-half pounds of sugar. Cook until 
tender and transparent (about one and one-half hours). 
After boiling a half hour add half a lemon sliced thin. Place 
in shallow pans to cool, having the rind well covered with 
syrup. When cool arrange pieces attractively in jars, cover 
to overflowing with syrup. Place top on, clamp, and cook 
thirty minutes and seal. 



MARMALADES, JAMS, PRESERVES AND PICKLES £1 

WATERMELON SWEET PICKLE I 

Prepare seven pounds watermelon rind by removing 
pink pulp and green rind, and cover with cold water, to 
which is added one teaspoonf ul salt to each quart water. Let 
stand overnight, then rinse and drain thoroughly. Boil to- 
gether three and one-half pounds sugar, one pint vinegar, 
two ounces paper-bark cinnamon, and one ounce cloves; add 
rind and let cook until transparent. Set aside overnight. 
Let boil a second time, drain rind from syrup, reduce syrup 
by boiling and pour over rind. Pack in fruit jars. 

WATERMELON SWEET PICKLE II 

Cut the pink pulp from watermelon rind and also the 
hard green outer portion. Cut rind into pieces about 
two inches long and one inch wide. Boil rind in one quart 
of salt water (one-quarter cupful salt to one quart of 
water) to the pound of rind, for fifteen minutes. Drain well 
and soak in cold water until the flavor of salt is gone. Drain 
carefully and soak in lime water overnight (two ounces of 
lime to one gallon of water) . This step may be omitted but 
it improves the pickle. Drain next morning and cook rapidly 
in a syrup made by boiling together one pound of sugar, one 
pint of water, one pint of vinegar, one teaspoon each of 
cloves, cinnamon, and allspice, and if desired one-half tea- 
spoon of mace. Cook until rind becomes clear and trans- 
parent. Pack in hot sterilized jars and seal. 

PEAR MARMALADE 

4 pounds pears, Juice of 2 lemons, 

4 pounds sugar, Lemon rind cut in small 

3 ounces of preserved ginger, pieces. 

Cut pears and ginger into small pieces and add other 
ingredients. Boil with gentle heat until the pears are clear. 
Pack and seal. 

APPLE CHUTNEY 

2 sour apples, 1 pint cider vinegar, 

1 onion (chopped), V2 cup acid jelly, 

1 red pepper seeded and 2 cups brown sugar, 
chopped, Juice of 4 lemons, 

2 green peppers seeded and 1 teaspoon ground ginger, 
chopped, % teaspoon paprika, 

2 cup raisins (chopped), 1 teaspoon salt. 

Pare, core and slice the apples, soak with the other in 



22 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

one cup of cider vinegar for one day. Add chopped onion. 
Combine with another cup of vinegar and boil until the 
apples are tender. Pack in small jars, seal and boil in the 
jars under water for thirty minutes. 

CHILI SAUCE 

Three quarts ripe tomatoes cut in pieces. Cook toma- 
toes one hour and add 

2 cups chopped onions, V2 tablespoon whole allspice, 

1 cup sugar, V2 tablespoon whole cinna- 
V2 teaspoon paprika, mon, 

and the following spices 1 large green pepper 

tied in a cloth: (chopped), 

V± cup mustard seed, 1 large red pepper (chopped), 

V2 tablespoon whole black 2 teaspoons salt. 

pepper, 

Boil all together one hour. Add one quart of vinegar and 
simmer until done, about two hours. Bottle and seal while 
hot. 

TOMATO CATSUP 

One gallon tomato pulp, one quart cider vinegar, one 
pound brown sugar, four ounces salt, one ounce whole pep- 
per corns, one ounce whole spice, one-half ounce whole 
cloves, one-half ounce ginger, one ounce ground mustard. 
Add the other ingredients to the tomato pulp, tying the 
whole spices in cheese cloth; simmer for one and one-half 
hours, remove spices, bottle and seal. 

PICKLED BEETS 

Cook baby beets until tender, remove skins, pack into 
jars and cover with spiced vinegar, made as follows: 

V2 gallon of vinegar, 1% tablespoons mustard 
V2 cup grated horseradish, seed, 

W2 tablespoons celery seed 1 tablespoon salt, 

(crushed), 1 tablespoon cinnamon, 

1 cup sugar, 1 teaspoon cloves. 

Seal the jars and cook for thirty minutes under water. 
Beets are better canned in water and made into pickles later. 

SWEET PICKLED CARROTS 

Boil young tender carrots until three-fourths done, 
scrape, cut in thin slices, and pour a boiling spiced syrup 



MARMALADES, JAMS, PRESERVES AND PICKLES 23 

over them, made by boiling together one quart of vinegar, 
one quart of sugar, one tablespoon each of cinnamon and 
cloves, and one teaspoon each of mace and allspice. Allow 
carrots to stand over night in this syrup. Next morning 
boil for five minutes, cool quickly, pack in jars, strain syrup 
over them, seal and cook under water for thirty minutes. 
Tighten covers, label and store. — "Successful Canning and 
Preserving" by Ola Powell. 

SPICED GREEN TOMATOES 

6 pounds small whole green 1 tablespoon cinnamon, 

tomatoes, Vz tablespoon cloves, 

4 pounds sugar, V2 tablespoon allspice, 

1 pint vinegar, V2 tablespoon mace. 

Scald and peel tomatoes. Make a syrup of the sugar, 
vinegar and spices. Drop in the whole fruit and boil until 
the tomatoes become clear, pour all into trays, Pack into hot 
sterilized jars, seal, label and store. 

SAUER KRAUT 

Remove outer leaves from firm cabbage, cut out core 
and pare it. Put into kraut cutter or cut with knife. After 
cutting with knife or shredding as fine as possible on clean 
wooden top table, put in barrel, keg or stone jar immediately 
as exposure to the air impedes fermentation, and may turn 
kraut gray or black. Line bottom of barrel with loose clean 
cabbage leaves or grape leaves, then a layer of cut cabbage 
about six inches deep. Salt, three-fourths pound of best 
dairy salt to twenty-five pounds cabbage. Pack down in 
barrel or keg with heavy wooden mallet to expel air, pack 
layer after layer until the barrel is filled. The cabbage 
should then be weighted with hard wood cover which is 
weighted down with stones to prevent air from coming in 
contact with kraut. Do not use lime or sandstone for 
weights. Keep covered with brine, allow the kraut to fer- 
ment three or four weeks or until no more gas bubbles rise. 
Pack and use as desired. Turnips may be combined with 
cabbage. 

BRINING CUCUMBERS 

Pack cucumbers in substantial barrel, keg or stone jar 
as tightly as possible, without bruising. Make brine of 
soft water and salt in the following proportions : one pound 



24 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

of the best salt to one gallon of water (use a little more salt 
if it seems weak). A good measure of salt is absolutely 
necessary to keep the cucumbers, but the brine draws out 
the water from the tissues of the vegetable and toughens 
them somewhat. For this reason the weaker brine will give 
a better texture to the finished product. The cucumbers 
must be weighted down so the brine will completely cover 
them. A cloth may be tied over the top to keep out the 
dust and to admit air. 

CUCUMBER PICKLES 

Remove cucumbers from the brine and wash. Cover 
them with cold water and allow them to soak three hours. 
Drain, and cover with cold water again and soak three hours. 
Drain, and cover with a weak solution of vinegar and allow 
them to stand for two or three days before using. If the 
pickles seem too salt, the soaking process should be repeated 
several times, before adding vinegar. 

If a slightly spiced pickle is desired, boil together for 
five minutes: 

1 quart vinegar, 1 pound brown sugar, 

x k cup whole peppercorns, 2 tablespoons cloves, 

1 pod red pepper, 1 tablespoon mace. 

Drain off the first vinegar. Pack cucumbers in jars 
with clamp tops. Pour this spiced vinegar over the cucum- 
bers. This amount will be sufficient for one gallon of pick- 
les. Boil for thirty minutes under water with the second 
clamp up. Remove, and seal jar. 

CUCUMBER PICKLES (Fresh) 

Wash the cucumbers, put in a jar, mix one-fourth cup 
of salt, three-fourths cup of light brown sugar, and one- 
fourth cup of dry mustard to which add one quart of vine- 
gar. Stir this well. Pour the mixture over the pickles to 
cover well. Seal in glass spring-top jars, let the pickles 
stand a week before using. 

DILL PICKLES 

Wash and wipe cucumbers, arrange in crock or keg, 
place bunches of dill, clean grape leaves and small red pep- 
pers cut into pieces, use generously in between layer. Cover 
with brine made of one pound of dairy salt to six quarts of 



MARMALADES, JAMS, PRESERVES AND PICKLES 25 

water, boil and skim, add water if much evaporates. When 
cool pour over pickles, spread over top more dill, a layer of 
cabbage leaves and clean cloth, cover and leave for about 
three weeks, when they will be ready for use, or to be sealed 
for future use. 

PICKLED ONIONS 

For small white onions, cover with a brine of one-half 
cup of salt to two quarts boiling water. Let stand three 
days, drain and cover with more brine and let stand two 
days more. Drain again, soak two hours in clear cold water. 
Put in jars with one or two slices of red peppers. Fill to 
overflowing with hot vinegar which has been scalded with 
sugar and mustard seed. (One cup sugar and two table- 
spoons of mustard seed to the gallon of vinegar.) Seal the 
jars while hot. 

PICKLED BEANS 

Use tender beans, break ends and remove strings. 
Break into desired lengths, boil until tender; about twenty 
minutes. Add a little salt to beans; fill jars with hot beans. 
Make a syrup of one cup sugar, two cups vinegar and boil 
from eight to ten minutes. Pour over beans while hot and 
close the jars. If sour beans are preferred boil the vinegar 
without the sugar and pour over beans. 

MIXED PICKLES 

3 large heads of cabbage, 1 peck green tomatoes, 

1 quart vinegar, 1 dozen medium sized onions, 

2 pounds sugar, 2 dozen cucumbers, 

V2 ounce each of cloves, cin- 1 dozen green peppers, 

namon, allspice, and mace, 

Chop vegetables separately and very fine. Mix all to- 
gether and put in an earthenware crock in alternate layers 
with salt. Let stand over night. Then squeeze dry and 
cover with cold vinegar. Let it stand twenty-four hours 
and squeeze as before. Mix vinegar with spices, add sugar, 
boil for five minutes, and pour over the chopped vegetables. 
Allow to stand for several hours. Pack in jars, garnish with 
strips of red pepper, cover with spiced vinegar, and cook 
thirty minutes with second clamp up. Remove and seal. 
— "Successful Canning and Preserving " by Ola Powell. 



26 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

CIDER VINEGAR 

Briefly summarized, the method to be employed for 
the manufacture of good vinegar at home without the use 
of generators is this : 

Use sound, ripe apples, picked or picked up before they 
become dirty, if possible, otherwise wash. Observe the ordi- 
nary precautions to secure cleanliness in grinding and press- 
ing and discard all juice from second pressings. If possible, 
let the juice stand in some large receptacle for a few days 
to settle, then draw off the clear portion into well-cleaned 
barrels which have been treated with steam or boiling water, 
filling them only two thirds or three-fourths full. Leave the 
bung out, but put in a loose plug of cotton to decrease evap- 
oration and to prevent the entrance of dirt. If these barrels 
are stored in ordinary cellars where the temperature does not 
go below 50° or 45° Fahrenheit, the alcoholic fermentation 
will be complete in about six months; but by having the 
storage room at a temperature of 65° or 70° the time can be 
considerably shortened, and the addition of compressed yeast 
and its equivalent at the rate of one cake to five gallons of 
juice may reduce the time to three months or less. Use a 
little water to thoroughly disintegrate the yeast cake before 
adding it to the juice. The temperature should not go above 
70° for any length of time, to avoid loss of the alcohol by 
evaporation. 

After the sugar has all disappeared from the juice, 
(that is, when the cider has entirely ceased "working," as re- 
vealed by the absence of gas bubbles), draw off the clear 
portion of the cider, rinse out the barrel, replace the liquid 
and add two to four quarts of good vinegar containing some 
"mother," and place at a temperature of 65° to 75° Fahren- 
heit. The acetic fermentation may be complete in three 
months or may take eighteen months, according to the con- 
ditions under which it is carried on; or if stored in cool 
cellars may take two years or more. If the alcoholic fer- 
mentation be carried on in the cool cellar and the barrel 
then be taken to a warmer place, as outdoors, during the 
summer, the time of vinegar formation may be reduced from 
that given above to fifteen or eighteen months. Where the 
alcoholic fermentation is hastened by warm temperature 
storage and use of yeast and the acetic fermentation favored 
by warmth, and a good vinegar "start" it is possible to 
produce good merchantable vinegar in casks in six or twelve 
months. 



X 



PRESERVING EGGS 27 

When the acetic fermentation has gone far enough to 
produce 4.5 to 5 per cent, of acetic acid, (or has a pro- 
nounced vinegar taste) the barrels should be made as full 
as possible and tightly corked in order to prevent destruct- 
ive changes and consequent deterioration of the vinegar. 
— New York Experiment Station Bulletin No. 258, 
Geneva, N. Y. 

Note : Apples or apple peelings make the best vinegar, 
but peach and other fruit peelings may be used. Vinegar may 
be made in smaller quantities for home use, when earthen- 
ware jars or crocks make excellent containers. Two or three 
thicknesses of cheesecloth may be tied over the opening of 
the crock or jar instead of the loose cotton plug as is used 
in the barrel. On this small scale, the vinegar needs the same 
care but may be "ripened" in snorter time than in the bar- 
rels since it can be kept in a uniformly warm temperature 
(about ordinary room temperature). If the vinegar becomes 
too thick with the growth called "mother," strain the juice, 
reserve a large, firm piece of the mother, put the vinegar 
back in the container and lay the reserved portion of the 
mother on top. This growth is not harmful, but is not de- 
sirable in such quantities as will cloud the vinegar. It is 
an indication of the strength and good quality of the vinegar, 
and also that it is ready for use. It is generally advisable to 
add a little more sweetened water to the vinegar after the 
surplus mother has been strained out. 



PRESERVING EGGS 

During the spring and summer months when the pro- 
duction of eggs is greatest and the price is low T est they 
should be preserved for winter use when they are scarce 
and high. There are two methods by which eggs can be 
successfully preserved: 1. The.waterglass method and, 2. 
The Limewater method. 

SUGGESTIONS 

1. Eggs must be fresh, preferably not more than two 
or three days old. It is well to have the preservative ready 
to receive eggs as they are gathered. If there is any doubt 



28 TH E HOME PRESERVATION OF FRUITS AND VEGETABLES 

of their freshness it will be best to candle them or test them 
in a pan of cold water and see that they sink readily. 

2. Spring eggs have better keeping qualities than 
summer eggs. 

3. Use infertile eggs for preserving. After the hatch- 
ing season exclude roosters from the flock and kill them 
for table use as needed. 

4. Shells should be clean but washing lessens the keep- 
ing qualities so should be avoided by all means. Washing re- 
moves the protective gelatinous covering, and dirty eggs 
become tainted in flavor. 

5 Eggs must be free from cracks. The smallest crack 
may spoil a large number of eggs. 

6. Earthenware crocks are good containers and they 
should be absolutely clean and sound. A crock holding six 
gallons will hold eighteen dozen eggs and about twenty-two 
pints of solution. 

7. Do not use the same liquid preservative more than 
one year. 

8. Do not allow eggs to stay in preservative more than 
a year. 

9. Rinse the eggs with water after removing them 
from the preservative. 

10. Eggs that are in good condition when removed 
from the water-glass will usually remain good for at least 
two weeks. 

11. In boiling eggs which have been preserved in water- 
glass, prick a small hole through the large end of the shell 
before placing them in the water. The water-glass deposits 
a substance on the shell which seals the pores and without 
the pin-hole the expanding air would cause the shell to burst. 

12. The pink appearance of the white of the eggs 
which have been stored in water-glass is probably due to iron 
in the preservative and does not hi jure the egg for food 
purposes. 

PRESERVING EGGS IN WATER-GLASS 

Water-glass is known to the chemist as sodium silicate. 
It can be purchased by the quart from druggists or poultry 
supply men. It is a pale yellow syrupy liquid and is used in 
the proportion of one quart of this liquid to twelve quarts of 
pure soft or distilled water. The water should be boiled and 
then allowed to cool. Half fill the crock with this solution 
and place the eggs in it being careful not to crack them. The 



DRYING FRUITS AND VEGETABLES 29 

eggs can be added a few at a time until the container is 
tilled. See that those at the top are submerged under at 
least two inches of the liquid. Cover the crock and place 
it in the coolest place available and where it can remain un- 
disturbed during the year. Inspect from time to time and 
replace any water which has evaporated with cold water 
which has been boiled. 

Note: Water-glass in the form of powder is now on 
the market. It can be dissolved in a definite quantity of 
water as stated on the package, and for this reason is more 
reliable than the commercial solution, which varies in con- 
centration. 

PRESERVING EGGS IN LIMEWATER 

Limewater affords another method of preserving eggs 
which is quite satisfactory and is somewhat cheaper than 
water-glass. Make a solution of three pounds of unslacked 
lime and five gallons of water which has been boiled and 
cooled. Allow this mixture to stand until the lime settles and 
the liquid is clear. The eggs should be placed in a clean 
earthenware crock or other suitable vessel and covered to a 
depth of two inches with the liquid. The liquid may be poured 
in the crock and the eggs added as they are gathered. Re- 
move the eggs as desired, rinse in cold water and use 
immediately. 



DRYING FRUITS AND VEGETABLES 

Drying cannot be over-stressed in these war times. 
In the summer months if you have extra food such as fruits 
and vegetables dry them and save them for winter use. There 
are several reasons for drying fruits and more reasons for 
drying vegetables : First, it is an economical method of 
storing food ; second, food can be perfectly preserved by dry- 
ing; third, it reduces the bulk and increases the shipping 
facilities of foods; fourth, drying can be successfully ac- 
complished by the inexperienced; fifth, beans, peas, corn, 
okra are difficult to can and if dried properly and soaked be- 
fore cooking are almost as good dried; sixth, WE MUST 
SAVE FOOD FOR THE SOLDIERS who are fighting our 
battles in Europe. 



30 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

METHODS OF DRYING 

There are several methods employed in drying and each 
method has its own merits according to circumstances and 
climate. Briefly these methods are as follows: 

1. The oldest method known, sun drying, used very 
little at the present time in this country as a whole, but 
used quite extensively in California where the atmosphere 
is dry during the drying season. Sun drying should be 
supplemented with a drying in the oven to kill larvae. 

2. Kiln drying, extensively used commercially, but not 
practical for home drying on a small scale. 

3. Steam drying both with home and commercial dry- 
ers. This method is used on a small scale in the home but 
is one of the chief methods used for drying foods for 
commercial use. 

4. Oven drying. This method involves the same prin- 
ciple as kiln drying and is used in the home quite extensively 
and successfully. 

5. Top-stove drying. This method is used to some 
extent in the home, in home drying devices found on the 
market. One dryer used quite extensively has a galvanized 
base and shelves on which the food is placed. 

6. Fan drying. This method is used both in the home 
and for commercial purposes as well. Any type of fan is 
used which moves a sufficient quantity of air. The air 
should move at not less than one thousand feet per minute 
and should move much faster if possible. Any blower or 
separator fan can be used if the food^is placed on trays in a 
screened enclosure. (See note at bottom of page 31). 

For home drying the oven method is one of the most 
successful and practical. The middle shelf in the oven is 
used and the oven racks and some cheesecloth and a steamer 
are the only equipment absolutely necessary. A thermom- 
eter helps one to establish the correct temperature for the 
particular food being dried but with a little patience and ex- 
perience and careful attention to tables sufficient skill in 
judging may soon be attained. The middle shelf of the oven 
is used since it is the coolest shelf and the temperature is 
more uniform in this part of the oven. If a gas stove is- 



DRYING FRUITS AND VEGETABLES 31 

used the pilot may afford sufficient heat especially if it 
runs the full length of the oven. If an oil stove is used the 
burner must be turned very low. If coal or wood is used 
the heat must be very carefully watched in order to keep it 
uniform. Coal and wood dries more quickly than gas. It is 
generally safer to leave the oven door open, and test with 
the hand frequently. It should never be hot enough in the 
oven to scorch the cheesecloth in which the rack is wrapped. 

STEPS TAKEN IN DRYING 

1. Preparation of fruits or vegetables. This generally 
means preparing as for cooking, yet may mean more finely 
divided at times. The time for drying is lessened according 
to the fineness of division. 

2. Steaming or blanching according to the food sub- 
stance being dried. The steaming or blanching before dry- 
ing has various advantages : ( 1 ) The color is kept better. 
(2) The drying is accomplished more quickly since the evap- 
oration begins at once. (3) The cooking is accomplished 
much more quickly when the vegetables are to be eaten. 

3. Drying. 

4. Testing. The food is dried when it is "leathery" in 
appearance and is overdried when it becomes brittle. 

5. Storing in paper bags or boxes. 

Note : If interested in a community drying plant cost- 
ing about $250, write to the Division of Publications, U. S. 
Department of Agriculture, and ask for Farmers' Bulletin 
No. 916, "A Successful Community Drying Plant." 



32 



THE HOME PRESERVATION OF FRUITS AND VEGETABLES 



TABLE FOR DRYING FRUITS AND VEGETABLES 



Product 


Steam 


Boil 


Time for dryi'g 


Temp. 


Time for cooking: 


Apples 


3 min. 




4-6 hrs. 


180°F 


5-15 min. 


Blackberries 






6-9 hrs. 


140°F 


2-3 min. 


Raspberries 






4-5 hrs. 


140°F 


2-3 min. 


Apricots 


2 min. 




4-6 hrs. 


140°F 


10-15 min. 


Cherries 






5-6 hrs. 


140°F 


not cooked 


Peaches 


2 min. 




4-5 hrs. 


140°F 


10-15 min. 


Pears 


3 min. 




4-6 hrs. 


140°F 


10-15 min. 


Corn 




10 min 


2 hrs. 


140°F 


25-30 min. 


String Beans 


10 min or 


10 min 


3-6 hrs. 


160°F 


20-40 min. 


Spinach 


5 min. 




2-6 hrs. 


160°F 


10-20 min. 


Tomatoes 




*1 min 


5-6 hrs. 


140°F 


2-4 min. 


Carrots 


5 min. 




3-4 hrs. 


140°F 


25 min. 


Onions 


5 min. 




21/2-3 hrs. 


140°F 


15-20 min. 


Cabbage 


10 min 




2-3 hrs. 


140°F 


15-20 min. 


Sum'er Squash 




5 min. 


3-5 hrs. 


140°F 


20-30 min. 


Pumpkin 




5 min. 


3-5 hrs. 


140°F 


20-40 min. 


Okra 


3 min. 




2-4 hrs. 


140°F 


15-20 min. 


Garden Peas 




5 min. 


3-4 hrs. 


140°F 


20-25 min. 



*(To remove skin). 

Note : This table cannot be adhered to exactly but the 
approximate time and temperature is helpful and therefore 
given. 

METHOD OF PREPARING FRUITS AND VEGETABLES 

FOR DRYING 

The method of preparation of foods for drying does not 
differ greatly from the method for immediate use. Fineness 
of division facilitates more rapid drying. For drying in 
the oven pin cheesecloth over the grate and distribute the 
prepared fruit or vegetable evenly over it and place in mid- 
dle of oven. It may be well to stir them around occasionally. 



SOME SPECIAL DIRECTIONS S3 

SOME SPECIAL DIRECTIONS 

SOUP MIXTURES 

The following combinations are suggested for soup mix- 
tures : Puree of green peas ; carrots, onion and celery tops ; 
carrots, peas and onions; tomato and onion; grated carrot 
can be shredded very attractively; shredded cabbage and 
turnip; parsley, carrots and onions; celery, cabbage, onion 
and parsley; apple leather; tomato leather. 

DRIED STRING BEANS 

Prepare young, tender beans as for canning. Cook in 
boiling water about ten to fifteen minutes. Spread on an 
evaporator such as a rack in the oven covered with cheese- 
cloth or an improvised steam dryer, or in the sun and 
dry until they are leathery in appearance. 

DRIED CORN 

Boil corn on the cob for ten minutes or until the milk 
is set. Cut from the cob and dry as beans. 

DRIED SQUASH OR PUMPKIN 

Pumpkin or squash may be pared, cut in slices, steamed 
fifteen minutes and dried as beans. 

DRIED OKRA 

Scald okra for three minutes in boiling water and dry 
as beans. Okra may be cut in rings ready for soups. Okra 
should be dried rapidly to prevent darkening. 

DRIED FRUITS 

Practically all fruits may be dried. Cut fruits in desired 
size, but bear in mind that the greater the surface of fruit 
exposed to the air the more rapid the drying. Thin flat 
pieces are desirable shapes for drying. 

STORING DRIED PRODUCTS 

Dried foods may be kept in bags where air may come 
in contact with them during the dry summer months. Dur- 
ing this period they should be carefully protected from flies 
and insects. It was thought last year when drying or de- 



34 THE HOME PRESERVATION OF FRUITS AND VEGETABLES 

hydrating became so popular that glass or tin containers 
would be ideal for storing them, but experience has proven 
that paper bags and boxes are far superior. A paper towel as 
a lining for boxes has proved quite successful since it absorbs 
the moisture. Flour or sugar bags are sometimes used for 
the foods and dipped in melted paraffin before storing. At 
the slightest indication of mold or weevil the dried products 
should be heated in a slow oven to a temperature as high as 
is safe for the foods. Great care must be exercised in this 
process. 

POINTS TO BE CONSIDERED IN USING DRIED AND 
CANNED FRUITS AND VEGETABLES 

1. On opening a canned vegetable, pour the canned 
contents into a vessel in which it is to be cooked and allow 
the vegetables to come in contact with the fresh air. This 
will help it regain the original fresh, vegetable taste. If 
the liquid in which the vegetable has been canned is not 
desired for cooking purposes drain and pour fresh water on 
the vegetable. 

2. Where possible, save the liquid in which the vege- 
table has been cooked, as there is food material in it which 
has been extracted from the vegetable. This liquid can be 
utilized in making soups, or, if it is tomato juice, a tomato 
sauce can be made which is delicious when combined with 
meat. 

3. Dried vegetables and fruits must be soaked in 
three or four times their weight in water. The object in 
doing this is to replace the moisture which was lost during 
evaporation. Dried vegetables, if not soaked, are tough 
and lose their best flavor. When possible, soak the food over 
night, or an equivalent length of time, and it will become 
plump, as it was originally, and the hard cellular matter is 
likewise softened, which operates to make the vegetable 
more easily digested when cooked and eaten. 



REFERENCES OF INTEREST IN CONNECTION WITH THIS BULLETIN 35 

REFERENCES OF INTEREST IN CONNECTION WITH 

THIS BULLETIN 

United States Department of Agriculture, Washing- 
ton, D. C. : 

Evaporation of Apples — Farmers' Bulletin No. 291. 

Drying Fruits and Vegetables in the Home — Farm- 
ers' Bulletin No. 841. 

Home Canning of Fruits and Vegetables — Farmers' 
Bulletin No. 853. 

Manufacture and Use of Unf ermented Grape Juice — 
Farmers' Bulletin No. 644. 

Muscadine Grape Juice — Farmers' Bulletin No. 758. 

Use of Fruit as Food — Farmers' Bulletin No. 293. 

Canned Fruits, Preserves, and Jellies — Farmers' Bul- 
letin No. 203. 

Home Canning by the One-Period Cold-Pack Method — 
Farmers' Bulletin No. 839. 

Fresh Fruits and Vegetables as Conservers of Other 
Staple Foods — Farmers' Bulletin No. 871. 

Homemade Fruit Butters — Farmers' Bulletin No. 900. 

A new book, "Successful Canning and Preserving," by 
Ola Powell, $2.00, is a little encyclopedia of canning, and 
drying and methods of using the canned and dried foods 
which would be of practical value to any housekeeper. 



INDEX 



CANNED FRUITS 

Dewberries 10 

Fruit Juices 11 

Peaches 10 

Pears 10 

Plums 10 

Strawberries 10 

Unfermented Grape Juice . 11 

DRYING FRUITS AND VEG- 
ETABLES 
Methods of Drying ... 30 
Preparing Fruits and Vegeta- 
bles 32 

Steps Taken in Drying . 31 
Table for Drying Fruits and 

Vegetables 32 

MAKING JELLY 

Apple Jelly 15 

Blackberry Jelly .... 15 

Grape Jelly 15 

Mint Jelly Extract .... 14 

Mint Jelly I 14 

Mint Jelly II 14 

Orange Pectin 13 

Pineapple and Orange 

Pectin Jelly 14 

Plum Jelly 16 

Strawberry and Orange 

Pectin Jelly 14 

MARMALADES, JAMS, PRE- 
SERVES AND PICKLES 

Apple Butter 19 

Apple Chutney 21 

Brining Cucumbers ... 23 

Chili Sauce 22 

Cider Vinegar 26 

Cucumber Pickles ... 24 

Cucumber Pickles (fresh) . 24 

Cumquat Orange Preserve . 19 

Dill Pickles 24 

Gingered Pears .... 17 

Gingered Watermelon Rind . 20 

Grape Butter 19 

Grape Catsup 20 

Grape Jam 17 

Mixed Pickles .... 25 

Orange Marmalade, Long 

Proc< L9 

Peach Marmalade . ... 16 

Pear Chips 17 

Pear Marmalade .... 21 

Pickled Beans .... 25 

Pickled Beets 22 



Pickled Onions . . 
Pineapple Preserves 
Plum Marmalade . . 
Plum Preserves . . 
Sauer Kraut . . . 
Sour Orange Marmalade . 
Spiced Green Tomatoes 
Sweet Orange or Grapefruit 

Marmalade . . . 
Sweet Pickled Carrots 
Sweet Pickled Peaches 
Sweet Pickled Pears 
Tomato Catsup . . 
Tomato Marmalade 
Watermelon Preserves 
Watermelon Sweet Pickle I 
Watermelon Sweet Pickle II 
PRESERVING EGGS 
Preserving Eggs in Lime- 
water 

Preserving Eggs in Water- 
glass 

Suggestions for Preserving 



25 
20 
17 
16 
23 
18 
23 

18 
22 
16 
17 
22 
18 
20 
21 
21 



29 

28 

27 



PRINCIPLES INVOLVED 

IN CANNING . . . 2, 3, 4 

RECIPES FOR CANNING 
VEGETABLES 

Asparagus 6 

Beets 7 

Carrots 7 

Concentrated Vegetable Soup 8 

Corn 7 

Okra 5 

Peas 6 

Peppers 6 

Pumpkins 8 

Soup Mixture 8 

Spinach . . 9 

Squash 9 

String Beans 5 

Tomatoes 9 

Bibliography 35 

SOME SPECIAL DIRECTIONS 

Dried Corn 33 

Dried Fruits 33 

Dried Okra 33 

Dried Squash or Pumpkin . 33 

Dried String Beans ... 33 

Points to be Considered in Using 

Dried and ('aimed Fruits and 

Vegetables ;> >^ 

Soup Mixtures .... 33 
Storing Dried Products . 33 



Conservation Resources 
Ug-FtoecP "type I 

Pb 8.5, Buffered 



OWG^S 




